Winery Menicucci - Trecciaia La Vitto Bianco

Winery MenicucciTrecciaia La Vitto Bianco

The Trecciaia La Vitto Bianco of Winery Menicucci is a white wine from the region of Vino da Tavola.
This wine generally goes well with

Details and technical informations about Winery Menicucci's Trecciaia La Vitto Bianco.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Gewurztraminer

Gewurztraminer rosé is a grape variety that originated in France. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches and small grapes. Gewurztraminer rosé can be found in many vineyards: Alsace, Loire Valley, Languedoc & Roussillon, Jura, Champagne, Lorraine, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, South West.

Informations about the Winery Menicucci

The winery offers 38 different wines.
Its wines get an average rating of 3.7.
It is in the top 30 of the best estates in the region
It is located in Vino da Tavola

The Winery Menicucci is one of of the world's great estates. It offers 37 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.

Top wine Vino da Tavola
In the top 150000 of of Italy wines
In the top 5500 of of Vino da Tavola wines
In the top 250000 of white wines
In the top 850000 wines of the world

The wine region of Vino da Tavola

Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.

The word of the wine: Concentrator

A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.

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